Pineapple Sponge
From Cox's manual of gelatine cookery (copyright), 1938
Other tinned fruits can be used.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.
PINEAPPLE SPONGE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) A small tin of pineapple $ pint liquid (pineapple juice and Juice of 4 lemon water) 2 ozs. sugar Whites of 2 eggs (whisked stiffly)
Cook this with the app: pantry check, scaling, and the assistant.